Calamari sauce, also known as squid ink sauce, is a dark-colored sauce or condiment that is commonly served with fried or grilled squid (calamari). It has a rich, briny flavor that nicely complements the tender texture of lightly cooked squid. The main ingredient that gives calamari sauce its signature dark color and taste is squid ink.
What is Squid Ink?
Squid ink is a thick, blackish-blue liquid obtained from the ink sacs of squids and cuttlefish. All squids and cuttlefish have an ink sac (or sometimes two sacs) that holds a dark ink-like fluid. When the animal feels threatened, it will release this ink into the surrounding water to confuse predators and allow it to make a quick escape.
In cooking, squid ink is used as both a dye to turn foods black and a flavoring agent. It has a strong, iodine-like flavor with briny or salty notes. The ink contains melanin, which gives it the dark blackish-blue color. It also contains amino acids and unsaturated fatty acids like EPA and DHA.
How is Squid Ink Collected?
Squid ink can be collected either when squid are processed for food or directly from live specimens.
During food processing, the ink sacs are carefully removed from the body and the ink is drained out. The sacs are then discarded and only the ink is kept. This ink is usually extensively filtered to remove impurities.
Collecting from live specimens involves carefully extracting the ink from the squid’s ink sac without harming the animal. This is a much more labor-intensive process, so ink collected this way is more expensive. The live squid can continue producing more ink for future harvests.
Culinary Uses of Squid Ink
In cooking, squid ink is most commonly used to:
- Add a blackish-blue color to dishes – The melanin pigment will turn sauces, pasta, rice dishes, etc. an attractive black color.
- Contribute a rich, briny, umami flavor – The ink has a strong seafood taste that enhances other ingredients.
- Thicken and add texture – Proteins in the ink can help thicken and add creamy texture.
Some classic examples of dishes that use squid ink include:
- Squid ink pasta – Fresh pasta or dried pasta dough is colored with ink giving it a dramatic appearance.
- Risotto Nero – Black colored rice dish made by cooking rice in squid ink.
- Paella Negra – Paella with squid ink added to turn it black.
- Squid Ink Aioli – Flavored mayonnaise dip or sauce with squid ink added.
Main Ingredients in Calamari Sauce
While the specific ingredients can vary depending on the recipe, most calamari sauces are based on a similar foundation.
Squid Ink
This is the key ingredient that gives the sauce its signature dark color and rich, briny flavor. Just a small amount of squid ink is needed to create an intense black sauce.
Olive Oil or Vegetable Oil
Calamari sauce will typically contain some type of oil such as olive oil or vegetable oil. The oil helps carry the flavors and creates a smooth, creamy texture.
Garlic
Garlic adds a punch of flavor and aroma to the calamari sauce. It enhances the savory umami taste.
Onions or Shallots
Like garlic, onions or shallots add layers of flavor and depth to the sauce.
White Wine or White Wine Vinegar
Many recipes include white wine or white wine vinegar, which helps provide acidity and brightness to balance the rich flavors.
Tomato Product
Some type of tomato product is usually included – this can be tomato paste, canned diced tomatoes, or fresh tomatoes. The tomatoes reinforce the sauce’s briny flavors.
Herbs and Spices
Common herbs and spices used include parsley, thyme, bay leaf, black pepper, cayenne pepper, paprika or chili flakes. These add layers of aroma and flavor complexity.
Seafood Stock
Seafood stock or broth made from shrimp, fish and/or calamari can provide intense seafood essence. However, vegetable or chicken broth may also be used.
Thickening Agent
A starch like flour or cornstarch may be used to thicken the sauce to the desired consistency.
Step-by-Step Instructions for Making Calamari Sauce
Here is a step-by-step guide to making homemade calamari sauce:
- Heat olive oil in a saucepan over medium heat. Add onions and garlic and saute until translucent, about 2-3 minutes.
- Add squid ink and tomato product (tomato paste or canned diced tomatoes). Cook for 2-3 minutes more to develop flavors.
- Pour in seafood stock, white wine or white wine vinegar, and any dried herbs or spices. Bring to a simmer.
- Allow the sauce to simmer gently for 10-15 minutes to reduce and thicken slightly.
- Add any fresh herbs like chopped parsley or thyme. Taste and adjust seasoning as needed with salt and pepper.
- Mix together 1 tbsp cornstarch or flour with 1 tbsp water to make a slurry. Slowly whisk this into the sauce to thicken to desired consistency.
- Remove from heat and stir in a tablespoon of cold butter to finish. This gives the sauce a rich, silky texture.
The completed sauce should have a smooth, creamy texture and an intense blackish-blue color. Be sure to stir or shake the sauce before serving, as the squid ink pigment may settle. Store unused sauce in the refrigerator for 3-4 days.
Serving Suggestions for Calamari Sauce
Calamari sauce pairs deliciously with seafood dishes, especially fried calamari. Some serving suggestions include:
- Served in a bowl alongside fried calamari rings and tentacles for dipping.
- Drizzled over grilled calamari skewers or plated seafood entrees.
- Swirled into seafood risottos or stir fries right before serving.
- Used to flavor and color the broth in seafood soups or stews.
- Served as a condiment for fish tacos or ceviche.
- Added to pasta dishes, polenta or gnocchi along with sautéed calamari.
The rich, concentrated flavor of the sauce pairs well with lighter seafood like halibut, cod, shrimp and scallops in addition to squid and calamari.
Substitutions and Variations
There are many possible ways to vary calamari sauce by using different ingredients:
Types of Squid Ink
- Bottled squid ink – Shelf-stable bottled ink provides convenience compared to fresh ink.
- Fresh squid ink – Has a brighter, more delicate flavor than bottled.
- Cuttlefish ink – Very similar in taste and color to squid ink.
Alternative Flavorings
- Anchovy, fish sauce or shrimp paste – Can provide extra umami savoriness.
- Capers or olives – Add a briny Mediterranean twist.
- Spices – Smoked paprika, saffron, chili flakes, cumin.
- Citrus – Lemon or orange juice and zest brighten the flavors.
Thickeners
- Heavy cream or coconut milk – For a richer, creamier sauce.
- Xanthan or guar gum – Thicken without altering the flavor.
- Bread crumbs or puréed potato – Useful traditional thickeners.
Substitute Cooking Liquids
- Wine or vinegar – White, red, rice wine, champagne, sherry, balsamic.
- Fruit or vegetable juices – Pineapple, lemon, carrot, tomato.
- Broths – Chicken, beef, vegetable or shellfish broths.
Feel free to get creative and make the sauce your own by tweaking the ingredients to suit your tastes!
Conclusion
Calamari sauce is a flavorful accompaniment that can take seafood dishes to the next level. While squid ink provides its signature color and briny taste, ingredients like garlic, tomatoes, white wine and herbs round out its complex flavors. Making your own calamari sauce at home is easy by following a few simple steps. The sauce can be served with fried or grilled squid but also pairs nicely with fish, scallops, shrimp and many other types of seafood. Adapt the basic recipe by experimenting with different herbs, spices, liquids and thickeners to customize your own unique calamari sauce creation.